This Bhindi Masala recipe is great for bhindi lovers. This is a vegetarian recipe. Its tangy taste with a dash of mint flavour will keep you asking for more. Lady’s finger fights constipation and reduces cholesterol. This particular Bhindi Masala recipe contains cashew nuts, if you are allergic to nuts then you can avoid cashew nuts.

Ingredients

¼ kg bhindi (lady’s finger)

1 tsp chat masala

2 tsp red chilli powder

1 tsp gram flour(Besan)

oil as per requirement

For the gravy

300 gms tomatoes

1 bunch mint leaves

2 tsp garam masala

15 gms kasuri methi

15 gms dry red chillies

100 gms onions

1 tsp ginger garlic paste

100 gms refined oil

100 gms butter

coriander leaves for garnish

30 gms cashew nuts

salt for taste

Steps

Wash the vegetable and wipe with a clean cloth. Cut them into equal pieces(2 inch size).

Mix chat masala, red chilli powder and fill this mixture inside the bindis.Sprinkle besan over these pieces. The purpose of using besan in this recipe is, it absorbs the remaining moisture on them.

Heat oil in a kadai and shallow fry the bindis without losing their green colour and set aside.

Chop the tomatoes. To them mix garam masala powder, mint leaves, kasuri methi, dry red chillies, 1 cup of water. Boil them well and make a paste.

Heat oil in a pan and fry chopped onions, ginger and garlic paste for 2 minutes. To this add the previously made tomato paste and sauté till oil oozes out.

Now mix cashew nut paste, butter, salt to it and add water if necessary. Keep mixing so that it does not stick to the bottom. Take the prepared bhindis on a plate, pour this gravy on it. Garnish with chopped coriander leaves and serve with rice.

Author is an expert article writer contributes for Homemade Recipes and other recipes.

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Comments

12 Responses to “
Bhindi Masala Recipe ”

Maitreyee

November 22, 2010

I was searching for some recipes for Bhindi today. And fortunately got this Bhindi Masala recipe. I was a bit reluctant, but I still tried it without coconut paste. And believe me, it tasted awesome! My father who never really appreciate, liked it and praised it!!! Thanks for the recipe!!!

You started the recipe with English measurements but finished in metric. I really wish there were quantities listed in both units of measurements. I don’t have a scale and am very unfamiliar with gram measurements, so I don’t think I should attempt this recipe. Trying to look it up to convert is no help.
Wish I could make this delicious looking recipe!

Thanks. I am in the US and am used to teaspoon, tablespoon, cups, etc. I am always leery of how the conversions will turn out because you can’t always be sure when going from weight-based to volume-based. I am the type that doesn’t like to leave anything to chance and has to follow a recipe to the letter, particularly if I have never cooked it or even tasted it before. But I decided to brave it anyways because this was by far the tastiest looking bhindi recipe I came across. I had to double and triple check when I saw it converted to 1 tablespoon methi and 7 tablespoons of butter, but that seemed to be the right amount. It all came out so delicious! It was by far my favorite dish I made tonight. It will now be my “go to” bhindi masala. The only thing I wish I had done differently was I should have made more! XD Thanks again!